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About Capital journal. (Salem, Or.) 1919-1980 | View Entire Issue (Dec. 21, 1955)
, G & agc 6 Section 3 0 0 0 S3 3 73 5" o 0 o 0 O n CD O O O O O O oHometpade Jell iesQ Harris, Relishes fpr LastMinute anJ Tuck-in FiemePnbrdnces I 1 -r; .t-C!?L- 1 fj 1 ::-:...;n 7?o THE CAPITAL JOURNAL Q o c alem. OregA, Wednesday, December 21, 1955 u Iff a ilmpU task these days to make gift products from four kitchen, If holiday activities are keep ing you too busy to do something of the little things for neighbors and friends, do your holiday "shopping" in your own kitchen in other words, make some jams and jellies for gifts. These recipes for Pineapple-Strawberry jam and Spicy Peach relish take less than 15 minutes to make and certainly they are nice gifts. There are simple jellies to make, too. Frozen, canned or dried fruits do the trick. You can fur ther personalize the gift with wrapping it and in decorating the card that goes with it your imagination being the limit. Spicy Peach Jtelisli ' (Using dried peaches) 8 '4 cups prepared fruit (lit lb. dried peaches) V cup vinegar teaspoon allspice teaspoon ginger Vi teaspoon cinnamon lh teaspoon ground cloves X cup Vi lb.) brown sugar, lirmly parked t cups (l lbs.) granulated sugar ' 1 box (24 oz.) powdered fruit pectin First, prepare the fruit. Add 3" cups water to Vi pound (about li cups) dried peaches in saucepan. Simmer, covered, 10 minutes. Drain, reserving liquid. Grind peaches or chop fine; mix with liquid, Measure .life cups in to a large saucepan. Add vinegar and spices. Then make the relish. Measure sugars and set aside. Add pow dered fruit pectin to fruit in saucepan and mix well. Place over high heat and stir until mix ture comes to a hard boil. At once stir in sugars. Bring to a full rolling boil and boil hard 1 minute, stirring constanliv. Re move from heat and skim off foam with metal spon. Then slir and skim hy turns for 5 minutes to cool slightly, to prevent float ing fruit. Lurile quickly into glasses. Oiver relish at once with t inrh hot paraffin. Yield: about 8 medium glasses (4 lbs. relish). Pineapple and Strawberry Jam Using canned pineapple and frozen strawberries) 1 cup quick-frozen strawber ries, thawed 2',3 cups (No. 2 can) crushed pineapple 2 tablespoons lemon juice ( 1 lemon) 1 teaspoon grated lemon rind (optional) 4'4 cups (2 lbs.) suiiar Vi bottle liquid fruit pectin If berries are frozen whole crush. Measure I cup fruit and juice into a large saucepan. Add pineapple, lemon juice, rind, and sugar; mix well. Place over high heat, bring to a full rolling boil, and boil hard 1 minute, stirring constantly. Remove from heal and at once stir in liquid fruit pectin. Skim off foam with metal spoon. Then slir and skim by turns for 5 minutes to eonl slightly, to prevent floating fruit. Ladle quickly into glasses. Cover jam at once with inch hot par affin. Use 1 box (10 o-iuu-es) quick frozen strawberries, or 1 cup home-frozen strawberries packed with sugar or byrup. Yield: about 8 medium glasses (4 lbs. jam). Orange Jt-llv (Uing honey) 1 cup juice (3 oranges) a cups 2i lbs ) honey 7 bottle liquid fruit pectin First, prepare the juice Squeeze and strain the juice from 3 medium-surd oranges. Measure 1 cup into larse sauce pan. Then make the jelly. A.id hon ey to juice, in saucepan and mix ( HEMOMHOIDI a no otmmicui cwoi ffTU ITWOT MOflTAl 0ltAlT4 well. Place over high heat and bring to a boil, stirring constant ly. At once stir in liquid fruit pectin. Then bring to a full roll ing boil and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with Vs inch hot paraffin. Yield: about 6 medium glasses (3 lbs. jelly). Grope Juice Jelly : 1 box 2'4 oz.) powdered ; pectin I 2 cups water ' j cup IC o.. can) frozen con- ! centrated grape juice, tawed 3'i cups l Pi lbs.) sugar Measure powdered (mil pectin and water into a large saucepan and mix well. Place over liili heat, bring to a fuil rolling boil, and bod bard 1 minute, .stirring constantly. Reduce heat to low. Add thawed urnpe juice and sugar, Stir until both are completely dis solved. (Do not boil.) Remov Ideas on Hot Canapes Given Meal Budget Holiday m planning uhich al most iiHavs includes aV least nnp n tan be kept down an i! expensive ievci wun tgmui jwn ning. For instate, tale a suceu lent whole leg of lamb and presto three diterlent ms. Rjy a full-cut leg of lamb nnd ask your meal-man to cut of few lamb steak andu cut though the sh.nk leaving about a pound of meat on tlie bone. 1. Broil the lamb steaks just ns youwould loin chops. Serve siz zling hot with broil 1 pineapple slices. 2. Here's your holiday lamb roast just the easy-to-serve cen ter portion of the leg. Stick with bits of garlic, then salt and pepper in outside, lioa.st at a low even temperature of 300 to 325 degrees Make a panful of gravy and serve with potatoes and minted peas 3. ror another poud im-a!, cut the meat from the shank into cubes. I'se these tender, boneless pieces rf lamb in an Irish stew for lamb curry' or shish kebob (marinated and grilled on skewers with green pepper, onions and to matoes). Added suggestion: Leftover bones and bits of meat make won derful stock for barley soup. Jelly Combinations For Different Meats It is well to remember tasty jam and jelly get-togethers in serving your varied meats. With poultry use blueberry jam. j quince, currant, orange, grape or guava jelly, apple butter, orange marmalade, ' pineapple jam and jelly. Pass them in your prettiest glass dish OK use to add flavor and color interest to sauces, grav ies, for garnish or glaze. With any meat you'll find apple butter, apple or guava jelly "right out of the jar" perfect. With beef currant jelly is parti cularly tasty. With pork enjoy apple butter, ap ple or currant jelly. With ham. try pineapple jam and jelly, apricot jam and jelly, orange marmalade or cherry jam. With veal currant jelly Is the tried and true favorite. With lamb mint jelly, of course. But also consider pineapple jam or IX? lit - .. L"- if , 6 fp - 1'. Iellover angel f. cake can ba qijj'kly transformed Quo an e!e-s gam0 Christ masy dessert. Bsh ael food Alices with minted bfii r aftl brgwn both ais lighjly under broiftr. Serve with straw berry jfm folded into whiuped cream, o . -4V " Thev call is surprise cake, and it is delicious to eat. Here are hot canapes for your holiday snack tray from Nation al Fisheries Institute. These little snacks are hearty enough to please some hungry male who might scoff at food which is too "bite-size." And there's enough interesting var iety to please the gourmets among your acquaintances. Shrimp In Baron Wrap shelled and deveined shrimp in half slices of bacon. hasten each with a toothpick. Grill in broiler or bake iu hot oven until shrimp is pink and'-,. . bacon is crisp. Kepi ace burnt tooth-, C hOCOIQte fingers picks with fresh cocktail picks. Chocolate bread finupr Clams Casino Open clams carefully to retain the juice. Kemuve upper shells, leaving clams in deeper halves. Sprinkle each with a few drops of lemon juice and bits of finely minced green pepper, chopped jelly, currant, grape or orange jelly. With fish and shellfish green gage plum jam is superb. Angelfood With Fancy Fixings A delightful way to serve Angel Foud is this Angel Surprise Cake. Angel Surprise Cake 1 baked 10-inch tube angel food cake 1 package of strawberry flavor ed gelatine 1 cup hot water 1 cup cold water li cup cream, whipped . 1 cup heavy cream 3 tablespoons sugcr Dash of salt i teaspoon vanilla Cut a 34-inch horizontal slice from the top of the cake. Care fully remove center of cake, leav ing a '4-inch shell. Place cake on serving plate. Dissolve gelatine in hot water. Add cold water. Chill until slight ly thickened. Place in bowl of ice and water and whip with rotary egg beater until fluffy and thick like whipped cream. Then fold in the whipped cream. Turn into cake shell and cover with the top slice of cake. Wrap in waxed paper and chill 6 to 8 hours or overnight. Kefure serving cake, combine Citron and Nut Loaf Popular One For a tasty fruit and nut bread, try this loaf. Citron and.N'ut Loaf 2 cups, sifted all-purpose flour 2 teaspoons double-acting bak ing powder r4 teaspoon salt 2-3 cup butter or margarine 1 cup sugar 1 teaspoon pure vanilla extract M teaspoon pure almond extract 3 eggs unbeaten 1 cup chopped pecans 1-3 cup chopped citron "t cup milk Sift first 3 ingredients together and set aside for later use. Cream butter or margarine until fluffy. Gradually blend in sugar and pure vanilla extract and almond ex tract. Beat in eggs,- one at a time. Stir in pecans and citron. Add flour mixture alternately with milk. Turn into a well-greased, lightly floured 9x5x3-inch loaf pan. Bake in a preheated, moderate oven for 70 minutes or until done. Yield: One 9x5x3-inch cake. EGG NOTE For a flavor and color variation in scrambled eggs, add a little to mato juice instead of milk or Mirt minirili, vitainlns BIZ, It, C. Cut! list btciusi fit (it nittl Tio em fill the difference! Wiles Drug Store Corner Court and High Stt. Phone 3-8:93 heavy cream, sugar, salt and van illa. Whip until light and fluffy. Spread over top and sides of cake. Serve at once. This makes 12 to 14 servings. Armour's Star SMOKED Whole Ham H 5 C Per Pound J ve froml0"!',"1 "w C,,Ppl'd """T,?- St'ason finger length bread strips into the g ,lsTlYn srrinklc with chopped. S RiassLs. shallow pan or on a cookie sheet ni nr ,., .,.! a j. a Chocolate bread fingers add de- liglltlul variety to the cookie trav Just melt 1 package semi-sweet ,Sijra:sJRS:msS!s;5WJ i-iiuvuiiue pieces, over not water, Willi 2 tablespoons butter or mar garine, 2 tablespoons light cream nr Inn milk nnd IU luncnnitn. nun. vanilla extract. With a fork, dip Liquid Is Useful utHt. in ,ium urn K". Riiallow pa Lover jciiy at once wun ,. men , aild i)nke in a nol ovcn u50 de. not parninn. Ijjrees) until bacon crisps. . .. , II,cu,um Cocktail Fish Ralls (3 lbs. jelly.) KhM ,mci, ti tiny round balls, inch in dia meter, and fry to a golden brown in deep hot fat. Serve with a cock- Use the liquid from cooked dried t tail pick stuck into each. apricots as part of the liquid need-j Aneliovy Toast Finger ed when you are preparing lemon Cut crusls from thinly sliced gelatine. Turn (he gelatine into a I bread, and cut bread into strips small square pun and chill. Cut the! about one inch wide. Toast on one molded gelatine into squares and side. On untoasted side, place an- serve on crisp greens with cot- tage cheese and salad dressing. Serve for lunch after beany bowls of split pea soup and croutons. The croutons will tast especially good if you make them by brown ing and crisping small squares of nuts or shredded coconut, if de sired. Place on waxed paper. Chill until ready to serve. Mi 0 Th HKTNOLDS CLtNIC I WW. 1 JMJ a s, 'mv m Btv ev trm . m m h mm -.-vj-y.ar.ikv-i, - i w& uir i vi ruiiii .1 xmiri SURGICAL I mm 1,111 I Fresh, Tempting Holiday : SUPPORTS Closed Christmas Day ' Fruils and Vegetables , mers-Private Kitting fM', Uf0frA1 1111 HIT B T I H I cliovy strips and slide under broil- "Ask Vour Doctor" ! W II VMVII VII , , UliaM W W IVIIIUIVM M. - a er. When ancliovies are heated. ft Ot ' 8 brush with butler and sprinkle CfJDital DrUfl Store fi wi r s u CRISP, TEHDER A . B Willi chopped paisley. h(iimb viuy jiuic C&M . .. 1IJ f b oTbuuerT; aiJHp. IvV iifiar 5rTaId 9, 0 Celery Hearts ' j irass'ro) ( 'nestles Oranaes d0, 59 l mfil Jfy ' n nUlJClJ Chocolate . . & for i3J I m&WM (l(C7' K (BETTY CROCKER 4 1 4 i air a Miy Whi,c' Ye,,ow 4 $100 nUm mm m :ze m h0Opice q pk9s-1 Out-scoop 'em o.' Every ijT7 I i HVMAfH While and Oft Cft 2 biKKoUcensp potato cup tff -' ' " .T?" J, tyZSj&k I UpCOl II Yellow . . fii lbs. 49 Half or Whole lb. ilf j rup ir i V Cranberry Sauce canl9 PoRf?aDst 3 f (K.Sra-,os.ay crisp without WSI M SWlff $ Preill , - -0 1 1 Flour .... 10ta 85' SUC?0BACOM (5 rroamn NEW "DIPS FOR CHIPS" Mf 4VC J 8 tmiHW$J8!&i&A ff" " f""1-! V VlM SUNSHINE Animal and Toy . f If raffij ill frarkert '-'- 3 29' TURKEYS h K4uEia Roquefort and cream cheese dip i?;if!;i UdtiiGlJ with 5unshin W pkgl. & W And Holiday Poultry A I MSliil ESII. ON'S . . I Best Wishes to One and- All J ' ' -rv ' titr r -A'Slt ie i n SM m won iuce Bund . Nine, j Vdmi- , LI1ILI i Ifc " . rm niKKI VMRIJIIIAJ! J A-kimA SPRY:: BEHftfl'S I I; . KUCYj L -Tr ypy V o c 00 1 1IANCA5JDRIV . I SB II w ... e,9 : . - - 8
